Salmon Cakes and Lemon Aioli

So this recipe may be throwing you off if you are a vegan. This falls under the "stuff" part of veg-an-stuff. I'm not a vegan. I try to eat 95% of my diet from plants and plant based foods. The other 5% is up to me. Sometimes it's cheetos, sometimes it's salmon... I like not having to exclude everything in order to feel healthy and vibrant. It keeps my fingernails and hair strong also.

I made a delicious meal of BBQ salmon, baked potato and broccoli last night. It's July, the weather is beautiful and I don't like BBQ tofu. So today with the leftover salmon I made some wicked salmon cakes with a lemon aioli sauce and thought that it was too good to not share! So here it is.
1 lb (454 g) (2 or 3 large) potatoes 
4 green onions, chopped1/4 cup (60 mL) 
chopped fresh cilantro
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) pepper
1 tsp (4 mL) hot pepper sauce
1 egg, beaten
8 oz flaked salmon could be canned (2 cans)
4 tbsp (30 mL) vegetable oil
4 lemon wedges
Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.

• In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.
  Using hands, shape into eight 3/4-inch (2 cm) thick patties.
  In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
  Serve with lemon wedges, and  Lemon Aioli.
  Lemon Aioli
  3 Tbsp veganaise 
  1Tbsp lemon juice 
  1 tsp minced garlic 
  1 tsp extra virgin olive oil